//Chapter 16.1 (page 46)Box:{"Ristorante" ... Restaurant"Trattoria" ... Diner"Osteria" ... Tavern "Bar" ... Bar}Takumi: Italy has this varieties of places to eat,Takumi: This is only a rough clasification, but you should take a look at it.

//Instructions1)Remove the tendons of the chicken leg meat and stick a fork into various parts of the skin side.Fork: *psk psk*

2)Bag: *knead*Put [A] and the chicken leg meat of (1) in a polyethylene bag and knead it firmly, let it rest inside the refrigerator for more than an hour.

3)Heat sesame oil on a frying pan and fry the chicken leg meat from its skin side.Once it's browned, flip it over and fry it for 3 minutes, spread parchment paper on a baking sheet a put the meat with the skin side up on it, cook it inside an oven that was preheated to 220°C for 20 minutes.

//Instructions1) Cut the tip of the shrimps' tails off and remove the moisture from them, make a cut on their backs and remove the sand vein.Make cuts on the shrimps' stomach, pin the shrimps back down and stretch them, this way they won't bend backwards.Cut the squid with a grid pattern and bite-sized.Cut the scallop abductor muscles in 2 equally thick parts and the Gadid in halves.Cut the leaf buds finely.Handwritten text:{Shrimp's sd: After removing the sand vein from the shrimp, make cuts on the spaces in between the stomach-side abdominal segmentsAsterisk: The depth should be about 1/3 of the shrimp's sizeText after the arrow: Pin the shrimp from it's back-side down and stretch it}

2)Beat the kaki no tane in a food processor until they're smashed into small pieces.Sepparate the egg's yolk and white.

3)Coat the shrimp, squid, scallop abductor muscle, and gadid with low viscosity wheat flour, scrambled egg white, and kaki no tane in that order and deep-fry them in oil at 170°C for 3 minutes.

4)Making the sauce:Put egg yolk and salt in a bowl and mix them, continue mixing them while gradually adding salad oil.Put the leaf buds from (1) in and adjust the flavor using salt.

5)Arrange (3) on a dish with perilla spread out on it, garnish it with the sauce from (4) and comb-shape cut lemon and it's complete!

//Chapter 21.1 Takumi Special (page 194-197) p194Bangaihen: Cuoco in Italia //Cook in ItalyGirl: Takumi...U-Umm, would you...Girl: Go on a date with me?Woman: You look cute again today, Takumi...Woman: Let's go have some fun.Man: Takumi...Man: Don't you want to know...Some really pleasant things?

p195Takumi: Si, grazie... //the Japanese only says "Thanks", but the Italian here kinda makes little sense, if he said that they would've taken him with them xDTakumi: The feeling makes me happy.Takumi: But I...Have a job I must do.Takumi: Thanks for waiting,Takumi: Buon Appetito!Man: Takumi sure has improved his skills...Man: Isami is also here.Man: I guess Aldini should be safe for a while...Right, Chef?

p196Dad: You're right...As their dadDad: I think both are extraordinary cuochi.Dad: But, Takumi---Dad: Somewhere in his heart, he's lost interest.Dad: He'll surely surpass me in a few years.Dad: And now that he's unable to find a new objective after surpassing meDad: Takumi needsDad: A rival to compete with---

p197Isami: Pufufu, he said we're sacrificial stones!Isami: This is an amazing school, Nii-chan.Takumi: You're right...Isami.Takumi(thinks): There's no way I'll lose against a cook my ageTakumi(thinks): Because I've already battled at the frontlines of the cooking business.Takumi(thinks): I amTakumi(thinks): A "Pro" cook---Voice: Eeh, to finish,Voice: We'll introduce the student who was admitted to the high school section.Bangaihen...End